Aubergine Burgers w/ Red Pepper Salad
Serves: 6
Burger ‘buns’
  • 6-8 aubergines (eggplant) - enough to give you 48 reasonable size slices about the thickness of your little finger
  • sea salt and freshly ground black pepper
  • olive oil
Haddock filling
  • 1 large onion, chopped very fine in a food processor
  • 1 generous tablespoon olive oil
  • 3½ oz quinoa
  • 2½ cups gluten/wheat free vegetable stock
  • 14 oz hot-smoked haddock
  • 2 tablespoon grated horseradish
Red Pepper Salad
  • 18 shallots, peeled
  • 6 long red Romano peppers or other fresh red bell peppers
  • 4 tablespoon olive oil
Aubergine Burger Buns:
  1. Heat a grill. Fill the grill tray with aubergine slices over which you have dribbled a little olive oil and grated plenty of sea salt and black pepper. Grill until lightly browned on
  2. one side then turn over and repeat the process on the other side.The slices should be soft to the knife. Set aside and repeat the process with the next batch of slices.
Haddock Filling:
  1. Sweat the onion in the oil very slowly until it is totally soft then add the quinoa. Stir well then add the stock. Bring to the boil and simmer gently until the liquid is absorbed and the quinoa is very soft.
  2. Meanwhile, break up/mash the smoked haddock. Add it to the quinoa along with the
  3. horseradish. Adjust the seasoning to taste. Make into small patties the size of your aubergine slices.
  4. To serve, sandwich the haddock mixture between two slices of aubergine and reheat,
  5. lightly covered, in a moderate oven for 15 minutes.
Red Pepper Salad:
  1. In a heavy pan heat the oil and add the onions. Cook gently for 10-15 minutes or until they are just starting to soften. Meanwhile de-seed the peppers and slice them crossways.
  2. Add to the shallots and continue to cook very slowly, stirring regularly for 40-50 minutes or until both vegetables are completely cooked through. Serve with the burgers.
Recipe by Go Dairy Free at